1/4 c. diced celery
1/4 c. diced carrots
1/4 c. chopped onions
2 sprigs parsley
4 c. canned tomato juice
1/8-1/4 tsp. white pepper
6 whole cloves
1 bay leaf
1 tsp. salt
1/8 tsp. dried thyme
2 c. canned beef bouillon as consomme, chilled
6 slices lemon

1. In large saucepan combine all ingredients, except bouillon and lemon slices. Bring to boil, cover, simmer over low heat 1 hour.

2. Strain; then refrigerate.

3. 15 minutes before serving, combine tomato mix with bouillon. Serve in small glasses filled with crushed ice (coffee cups). Garnish with lemon slices. Can be frozen.